Cantonese Steamed Fish with Ginger and Scallion
A whole white fish steamed until just flaky, topped with fine shreds of ginger and scallion, then finished with sizzling hot oil and a light, sweet soy sauce. Clean, delicate and elegant.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook without limits
Every recipe unlocked, full methods included · Hands-free cooking mode with step timers
Start your free weekContinue with free accessPrepare the fish
Pat the fish dry and make 2–3 diagonal cuts on each side down to the bone. Lay the halved scallions and ginger slices on a heatproof plate as a rack, put the fish on top and splash with the Shaoxing wine.
Steam
Steam over rapidly boiling water for 8–10 minutes, until the flesh at the thickest part is opaque and flakes easily. Don't overcook — it should be just done.
Make the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dress the fish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Sizzle and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Prepare the fish
Pat the fish dry and make 2–3 diagonal cuts on each side down to the bone. Lay the halved scallions and ginger slices on a heatproof plate as a rack, put the fish on top and splash with the Shaoxing wine.
Steam
Steam over rapidly boiling water for 8–10 minutes, until the flesh at the thickest part is opaque and flakes easily. Don't overcook — it should be just done.
Make the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dress the fish
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Sizzle and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Cantonese cooking prizes freshness above all, and steaming is the purest way to show off a perfect fish. In Guangdong and Hong Kong, restaurants keep live fish in tanks so they can be steamed minutes after being chosen.
The finishing splash of hot oil over ginger and scallion is a signature Cantonese technique.
⭐ Why It's Famous
It lets the natural sweetness of the fish shine, lifted by the fragrance of ginger and scallion.
💡 Fun Fact
A whole fish is served at Lunar New Year because the word for fish (yu) sounds like 'surplus' — and it's lucky to leave a little uneaten so the surplus carries into the new year.
Guangdong & Hong Kong
22.32°N, 114.17°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!